Deep, rich chocolate cookies filled with gooey chocolate chips. So decadent, you would never know they're are vegan!
Author: Melissa Slyh
Recipe type: Cookies
Serves: 24 cookies
Ingredients
½ cup of mashed avocado (the ½ cup measurement should be taken after the avocado has been mashed)
½ cup room temperature coconut oil (mine was not liquid, it was in the solidified form)
½ cup packed light brown sugar
1 cup sugar
1 tsp pure vanilla extract
1 cup flour
¾ cup cocoa powder
½ tsp salt
1 tsp baking soda
1 cup vegan chocolate chips
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Mash the avocado and make sure you have ½ cup of it.
Add in the coconut oil. This is what the coconut oil should look like when you measure it. It should not be a liquid. Using an electric mixer on about medium speed, combine the brown sugar, sugar, and vanilla extract with the avocado and coconut oil.
In a separate bowl, sift the flour, cocoa powder, salt, and baking soda together to combine.
Stir the dry ingredients into the wet ingredients gradually (about ⅓ of the dry ingredients at a time), using the electric mixer or stand-mixer. The cookie dough will be very thick.
*You may see some flecks of coconut oil in the mixture. Don’t worry about those; they will melt throughout the cookies in the baking process.
Fold in the vegan chocolate chips.
Using a tablespoon measuring spoon, scoop out the double chocolate chip cookie dough and drop onto a parchment paper lined baking sheet. Leave about 1-2 inches in-between each cookie.
Bake on 350 degrees Fahrenheit for about 10-12 minutes.
Allow the cookies to cool slightly on the baking sheet then transfer to a cooling rack to finish cooling completely. Store cookies in an airtight container. I’m having trouble staying out of these cookies!!!
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2016/02/10/double-chocolate-chip-cookies/